Compliments to the chef!

My family was of British origin. Most dinners were prepared in a pressure cooker. Vegetables were cooked to baby food consistency and recognizable only by the color, green, purple, off-white, yellow, orange. Meat, if not pressure cooked, was fried or baked to hard crack. We were often served boiled beef tongue (identifiable by the taste buds), beef heart, kidney and calves’ liver. The only food my mother under cooked was oysters, which she coated in crushed saltines and fried for 5–10 seconds max. The gag reflex was tested regularly in our house. Far too often, those slimy (sometimes sandy) gl...